DOUGH BASKETS 

The dough can be used to make an Excellent fruit or bread basket The dough can be made into many other shapes any number of cutouts can be created 

INGREDIENTS:

• 4 cups plain flour 

• 1 1/2 cups salt ( see note below ) 

• 1 1/2 cups water, approximately 

• 1 egg yolk 

• 2 tablespoons water, extra 

 DOUGH BASKETS RECIPE:

Sift flour and salt into a basin, and mix well with fingertips Make well in the center. add water and mix with a knife, when in ingredients become too stiff to stir, use your hand to combine the ingredients, a little extra water may be needed to make the dough firm but pliable Turn onto a lightly floured surface and knead until smooth If the dough is at the correct consistency, it will not be necessary to use any more flour for handling or kneading the dough 

Cover a flat scone tray with a piece of aluminum foil. Grease the outside of an upturned loaf tin lightly but evenly Place the tin in the freezer or refrigerator for a few minutes, or until greasing is set Place on tray upside down Take small handfuls of dough, and work with fingers until smooth, then roll to sausage shape about the thickness of your fingers, lay rolls crossways over the tin, as shown it doesn't matter how thick the rolls are, or how many there are, but it is important that there be an uneven number across the tin Leave rolls about 2 5cm longer than the width of the tin, as shown 

Make rolls to go lengthways over the tin Lift every second cross roll and place the long rolls in position, weaving the roles of dough, as shown Make a roll long enough to go right around the sides of the tin, or make two rolls that can be joined as shown Weave the rollover and under the other rolls, as before Make sure the joins meet under a roll of dough so the joins will be hidden Use combined egg yolk and extra water to join pieces of dough together 

Above Weave rots of dough over and under for a basket weave effect Below Pace twisted rails of dough wound in for a planed edge. 

Roll two long sausage shape doughs to the same thickness as the bet and twist to form a rope-edging basket, do not stretch the dough 

Cut off the ends of the crisscrossed at an angle against the tin, brush combined egg yolk and water, and rope edging into position over the ends Rope edging can be made into one long piece or can be jon neatly using egg glazing Glaze the whole basket as evenly as possible with egg grazing, and bake in a very si oven for about 4 hours Time wi depend on the thickness of dough 

Glaze the basket once or twice more during the cooking time for a richer color Turn the oven off, and leave the basket to cold in the oven, when cold remove from tin. If the dough does not feel completely dried out, return the basket to a very slow oven without the tin for another hour or two it is important the dough be dry before varnishing or the basket will develop mold Brush the basket completely with clear varnish or lacquer, leave to dry. preferably overnight Another coat of varnish will give an even better appearance to the basket 

Note: Use only coarse cooking salt ( common salt ) for making this dough, do not use fine table salt 

Note: if using ovenproof glass bowls to shape the baskets. remove the bowls halfway through cooking time to allow the baskets to dry out.

Also Read: MARASCHINO CHOCOLATE BELLS